Forktionary

Peach Tomato Salsa Recipe

Fire up your taste buds with this vibrant Peach Tomato Salsa! Sweet, spicy, and surprisingly easy to make, this recipe uses fresh yellow peaches and canned shortcuts for ultimate convenience. Perfect with tortilla chips, grilled chicken, or as a zesty topping for your favorite dishes. Learn how to can this delicious salsa for long-lasting flavor. This recipe is perfect for both beginner and experienced canners.

Prep Time 30 mins
Cook Time 80 mins
Calories 100.7 kcal
Protein 4g
Rating 3.1 (17 Reviews)
Peach Tomato Salsa 128

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peach Tomato Salsa

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How to Make Peach Tomato Salsa

  1. Peel, pit, and chop 2 large, firm yellow peaches. Toss immediately with 2 tablespoons of lime juice to prevent browning.
  2. Peel and chop fresh tomatoes until you have 4 cups.
  3. In a large stainless steel pot, combine the peaches, tomatoes, 1 red bell pepper (finely chopped), 1/2 cup finely chopped red onion, and 1 jalapeño pepper, seeded and minced (adjust to your spice preference).
  4. Add 1/2 cup white vinegar, 1/4 cup honey, 1/2 cup packed fresh cilantro, 1 teaspoon cayenne pepper, and 1/2 teaspoon crushed red pepper flakes.
  5. Bring the mixture to a boil over medium heat, stirring frequently.
  6. Reduce heat and simmer for 5 minutes, stirring occasionally, until slightly thickened.
  7. If using, add 1 (15-ounce) can of diced tomatoes, undrained, and 1 (4-ounce) can of diced green chilies, undrained. Simmer for another 3 minutes.
  8. Remove from heat and let cool slightly.
  9. Ladle the salsa into hot, sterilized canning jars, leaving 1/4 inch headspace.
  10. Wipe jar rims with a clean, damp cloth.
  11. Place new, sterilized lids and bands on jars, tightening bands fingertip tight.
  12. Place jars in a boiling water canner, ensuring jars are covered by at least 1 inch of water.
  13. Bring the water to a rolling boil; once boiling, process for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specific instructions).
  14. Remove jars from the canner and let cool completely on a towel-lined surface. You should hear a ‘pop’ sound as the lids seal.
  15. Check for seals after about 12 hours. Refrigerate any unsealed jars and consume within a week.
  16. Once sealed, store jars in a cool, dark, and dry place. Label with the date for easy reference.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

73g

Fat

0g

Carbs

7g

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